{"id":5345,"date":"2022-03-14T22:25:24","date_gmt":"2022-03-14T21:25:24","guid":{"rendered":"https:\/\/panbisco.it\/ricette\/bruschette-with-altamura-d-o-p-bread-robiola-speck-and-late-radicchio\/"},"modified":"2024-07-11T10:27:54","modified_gmt":"2024-07-11T09:27:54","slug":"bruschette-with-altamura-d-o-p-bread-robiola-speck-and-late-radicchio","status":"publish","type":"avada_portfolio","link":"https:\/\/panbisco.it\/en\/ricette\/bruschette-with-altamura-d-o-p-bread-robiola-speck-and-late-radicchio\/","title":{"rendered":"Bruschette with Altamura D.O.P. bread, robiola, speck and late radicchio"},"content":{"rendered":"

Renovating an old country estate to make it one’s home is something wonderful; giving new life to a structure otherwise destined, with time and neglect, to collapse.
\nAn immense loss because these are unrepeatable buildings that were given to us from the distant past and, if understood, have so much to tell.
\nAll this, as I said, is wonderful but very tiring. As you know, my husband and I are struggling with the work on SanGiuda farm, and fortunately we have a good manual dexterity, we can make do with many jobs, and while waiting for the construction company to do the bulk of the work to make it habitable, we get by with what we can.
\nWe have rebuilt partially collapsed dry stone walls, we have cut down all the weeds that enveloped part of the property, we have arranged old furniture found in the attic, we have built a staircase with very heavy stones, now we are arranging the garden by planting new shrubs and much, much more…
\nThis makes us immensely happy because, day after day, we see how much our future home is changing but in the evening when we arrive at the temporary one we are devastated.
\nA shower to regenerate and little desire to get to the stove despite hunger, and often, bruschetta become our “dinner savers”: tasty, quick to prepare and very versatile.
\nThis time having an excellent Altamura D.O.P. bread produced by the PanBisc\u00f2 Company in Altamura, which for me is the best for these very preparations, I thought of bruschettas that combine three different Italian excellences.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Morbi<\/span><\/div><\/div><\/div><\/div><\/div>

CHEF<\/h2><\/div>

Lorena Terenghi<\/p>\n<\/div><\/div><\/div>

KITCHEN<\/h2><\/div>

Italian<\/p>\n<\/div><\/div><\/div>

DIFFICULTY<\/h2><\/div>

Easy \/ Beginner<\/p>\n<\/div><\/div><\/div>

SOCIAL<\/h2><\/div>
<\/i>bricioledisapori.it<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
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Q<\/span>having this time an excellent Altamura D.O.P. bread produced by the PanBisc\u00f2 Company in Altamura, which for me is the best just for these preparations, I thought of bruschettas that combine three different Italian excellences.<\/p>\n

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Try them out then you can tell me….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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Image Gallery<\/h3><\/div>
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Recipe in Detail<\/h3><\/div>

For 4 bruschetta (amounts are approximate to vary to your taste).<\/p>\n<\/div>

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INGREDIENTS<\/h6><\/span>
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